You Complete Me. Some flavors dramatically affect chocolate’s own complex nuances. Explore these complements to chocolate, from the familiar to the exotic.
Features Hamakua Chocolate, Manoa Chocolate, Pa’auilo Chocolate, Puna Chocolate, RIMS Chocolate.
Tasting at Koana, February 5, 12:30pm-2:00pm, limit 5 participants, sign up at Koana or sign up via email to KoanaHawaii@gmail.com.)
Order | Brand | Bar | Source |
1 | Pa’auilo | Killa Vanilla | Kohala Center Market |
2 | RIMS | 64% Vanilla Chocolate | RIMS Cacao and Coffee |
3 | Hamakua | Sea Salt | Hamakua Chocolate Farm |
4 | RIMS | Orange & Salt | RIMS Cacao and Coffee |
5 | Manoa | Liliko’i | Koana |
6 | Hamakua | Coffee Latte | Hamakua Chocolate Farm |
7 | Manoa | Ali’i Kula Lavendar | Foodland Waimea |
8 | Hamakua | Li Hing Mui | Hamakua Chocolate Farm |
- Sniff: pop the top off of the chocolate container and smell the aroma.
- Rub: if there’s not enough aroma to smell, lightly rub the surface of the chocolate.
- Look: pull out a piece of chocolate and look at it, the top, bottom, and sides.
- Snap: bring the piece of chocolate next to your ear, and break it in two.
- Lick: put the piece between your tongue and top of your mouth and lick it.
- Melt: let the chocolate stay on the top of your tongue to melt in your mouth.
- Chew: when softened, chomp the chocolate to release the flavors.
- Finish: note the final flavors theat linger after you’ve eaten the chocolate.